Reviewed: Dec. 25, 2008

Very good. Made it for "breakfast for dinner" but it could have been dinner in its own right. I seasoned the potatoes with garlic powder, salt, pepper, and Lawry's seasoned salt before I cooked them. In addition to what the recipe calls for, I added 1 diced tomato and fresh basil. Had mushrooms but forgot to put them in. Would have been better with the mushrooms because I think I used too much basil. Used 4 eggs + 3 egg whites so the eggs took longer to cook than the recipe said. Next time I hope to have a bigger pot/pan to make it in so it's larger and thinner. Abe loved it, I liked it (would have liked it better with less basil). I would definitely make it again.

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Amy

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Reviewed: Dec. 15, 2008

I like to stay as close to the original recipe when I first try a recipe on here, and like many others have written, this recipe is a very good place to start. The basic idea was great. Just a little bland. I added mushrooms and extra spinach. I'll most likely make it again, but next time I'll probably add more seasoning. It was a nice light breakfast and VERY easy. One dish. I like that. :) Like others, I started on the stovetop for 7 mins, and threw it in the oven at 400 for about 10 mins more. Came out perfect.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Dec. 14, 2008

Made this for a birthday brunch for my son and our family--everyone absolutely loved it. It was simple to make and tastes absolutely wonderful...a big hit!!!!

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baseballmaven

Cooking Level: Expert

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Reviewed: Dec. 7, 2008

i love this recipe because you customize it w/whatever you like. after heavily seasoning my potatoes and cooking them, i then added a little butter to saute my onions. this added that extra buttery flavor. i also substituted freshly grated parmesan and it came out scrum-diddly-umptious. next time i'm going to add red bell peppers and mushrooms.

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missfatcheeks

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Reviewed: Dec. 4, 2008

I love this! I make it with sweet potato instead of regular potato and it is fantastic! It's the only meat-free entree I can get my husband to eat!

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RSTEINBRONER

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Reviewed: Nov. 30, 2008

I've made this a few times and its very good. I also added fresh mushrooms once and that was good too.

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Nick

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Reviewed: Nov. 26, 2008

This is very good!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 19, 2008

I liked this recipe , I didn't have red potatoes , used small baking ones ,cubed..also added one diced tomatoes and basil , like the owner of the recipe suggested later .very good Thanks

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 15, 2008

Followed some of the other suggestions in seasoning the potatoes (italian seasoning and cayenne pepper) before cooking and it came out great!! Also put in half an italian sausage, crumbled and fried beforehand. Topped with gouda/cheddar/mozza blend and put in the oven on broil for the last few mins so the top cooked and cheese came out melty. Did not change potato/spinach amounts, but only used four eggs and it was just fine.

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ENIGMITY

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Reviewed: Nov. 11, 2008

read your recipe and happened to have all the ingredients so gave it a try--very, very good! i used a carton of egg product instead of the eggs and milk, and added tomato, basil and rosemary from the garden--i found out i didn't have grated cheddar so i used lots of parmasan instead--if i make it again i will do the parmasan again--

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gracie

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Nov. 10, 2008

This recipe is absolutely wonderful. It's very easy to follow. The only problem I had was I doubled the cheese and when the frittata was done I had a pool of cheese in the middle of the frittata. I let it sit for about five minutes and it was perfect. It heats up great the next day!

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sheryl

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 9, 2008

This was really good! Two things I changed #1 season the potatoes with shallots and pepper. #2 put the frittata in the broiler for about 1 min when its almost firm.

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pacificglow

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Reviewed: Nov. 2, 2008

Good breakfast idea for something a bit different from the norm. Basically, you could add whatever items you would want. The egg did take a while to set.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 26, 2008

This was really good! I added some dried basil, but other than that, I followed the recipe exactly.

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 15, 2008

I followed this recipe exactly except I added more spinach and a few tomato slices on top - it came out perfectly!! This one has moved into our favorites list. I'm going to add asparagus next time - can't wait!

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Zeos

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Reviewed: Oct. 13, 2008

I used kale (pre-cooked) instead of spinach. added a little cayenne pepper and used 1/2 pepper jack cheese, half cheddar. Super Yummy!

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MACLESLIE

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Reviewed: Oct. 7, 2008

I made this with egg substitute, and it turned out great!

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JenK

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Reviewed: Oct. 6, 2008

Recipe was very good and very easy to make. I used rice milk instead of cow's milk along with no cheese and it tasted great. My husband isn't a big fan of eggs and he even liked it. Thanks for the recipe!

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Jennifer

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2008

What more can I say, it was delicious! I don't think I changed a thing, although the second time I made it, I used collard greens instead of spinach, because it's what I had on hand. In that case, I added the greens a little sooner than the recipe says, since they take longer to wilt. Like many other posters, I had to finish this in the oven, under the broiler.

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